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Section: Flavor

Kinky Fruit Punch Liqueur crafted with super premium vodka distilled five times.

Kinky Beverages Launches Fruit Punch Vodka

Kinky's Fruit Punch is available in ready-to-drink cocktails and as its 750 ml liqueur.

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Flavor Bites: Flavor Creation in India

Flavor preferences in India are as anarchic as everything else. While some linger from the time of British sovereignty—especially in the bakery and sugar confectionery segment— many are uniquely Indian.

The F&F Horizon: 2009 and Beyond

Consolidation, core lists, raw materials, the economy, growing customer demands, all things green, and functional flavors and fragrances

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The Market for Breakfast Cereal Flavors

Premium flavors, natural ingredients and more nutritional products impact the global market for flavors in breakfast cereals and bars.

Black Perigord Truffle Aromatizes: Recent Developments

Production of truffles has decreased in spite of efforts to increase this very valuable crop. Scientists have studied biology, ecology, and biochemistry of the black truflle. Its mode of development is now better known and few innovations have appeared, e.g. specific fertilizer or new cultural techniques. But nevertheless, the present production remains low and the black Perigord trufIle is very expensive; consequently its use in cookery tends to decrease.

The global market for health and wellness foods is estimated to be worth $764 billion with a CAGR of 4.8% between 2020-2027.

Forward Thinking: Functional Food & Beverage Developments

Collagen, mushrooms and plant-based formulas are fueling functional food and beverage innovation.

Ginkgo Bioworks Raises Money To Expand

Ginkgo Bioworks announced that it has raised $45 million in an oversubscribed Series B round.

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Endpoint. Bolstering F&F Integrity and Intensity

Stabilizing flavors and fragrance is big business.

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Flavor Bites: Flavor Creation in Russia

Russian tastes in food naturally fit the harsh climate, but, as is the case in many markets, international brands and tastes are gradually becoming accepted, especially among younger Russians.

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Sweegen Introduces Stevia Product Bestevia e+

The company introduced its latest stevia sweetener at Supply Side West in Las Vegas and will feature it at Flavorcon 2018.

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Firmenich Joins Science Based Targets Initiative

The Science Based Targets Initiative champions science-based goals as a way to boost companies’ advance in transition to a low-carbon economy. To date, 497 companies are taking science-based climate action and 149 companies have approved science-based targets.

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Bell Attends Research Chefs Association Expo

The company showcased flavor innovations via Lushan Mountain Shrimp Toast and Plum Chinese Herbal Black Tea.

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Stephen Manheimer Joins Monell Center Board

Manheimer, who has been a member of Monell’s International Advisory Council since 2001, is a third-generation member of a natural flavors and fragrances family. He has been associated with the organization since the early 1970s.

Frutarom Acquires Chr. Hansen Savory Business

Continuing its "rapid growth strategy," Frutarom boosts capabilities and geographic presence.

Thomas Rabe

New Member on Symrise's Supervisory Board

Thomas Rabe, CFO of Bertelsmann, is the new member on Symrise’s supervisory board.

According to the report, teas are expanding into multiple dayparts with boba teas (pictured) staying on trends, along with milk teas, matcha and kombucha.

Monin Shares 2023 Food & Beverage Predictions

From inventive beverage blends to better-for-you selections, check out these flavor predictions for the year to come.

M&M's Announces Caramel Cold Brew Flavor

M&M’s Caramel Cold Brew is the brand’s second coffee-flavored offering announced this year.

Campbell's has released three FlavorUp flavors, including Rich Garlic & Herb, Savory Mushroom & Herb and Caramelized Onion & Burgundy Wine.

Campbell's Soup Launches FlavorUp Boosts

Campbell's has released three FlavorUp flavors, including Rich Garlic & Herb, Savory Mushroom & Herb and Caramelized Onion & Burgundy Wine.

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